Lemon and thyme go together like milk and cookies. Fresh thyme is best, but if you must use dried, reduce the amount to 1 tablespoon and crush it between your fingers before adding it to the batter.—Cathy Tang, Redmond, Washington
- 1/2 cup butter, softened
- 3/4 cup sugar
- 1 large egg
- 1/2 cup buttermilk
- 1/2 cup sour cream
- 1-3/4 cups all-purpose flour
- 2 tablespoons minced fresh thyme
- 1 tablespoon grated lemon peel
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Confectioners' sugar
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine buttermilk and sour cream. Combine the flour, thyme, lemon peel, baking soda and salt; add to the creamed mixture alternately with buttermilk mixture, beating well after each addition.
- Transfer to a greased 8x4-in. loaf pan. Bake at 350° for 40-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Cool completely; sprinkle with confectioners' sugar. Yield: 1 loaf (12 slices).
Originally published as Lemon-Thyme Bread in Taste of Home November 2011, p63
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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